The original recipe called for 3-1/2 tbsps each oregano and basil.
Since we were using Italian sausage instead of ground pork, we omited
and the meatballs were fine. We might tweak this.

Combin all ingreadients in a large bowl. User your hands to make sure
all ingredients are well blended. Roll meat mixture into ball and fry
in skillet until browned on all sides. Cooked meatballs can be frozen
up to one month. Drop browned meatballs into simmering sauce up to 2
hours before eating to finish cooking.
We refrigerated and the next day, dumped into crockpot on high five
hours before serving. Used two bottles of Bertolli Marinara Sauce.